Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments

被引：30

作者：

Alvarez, I ^{[1
]}

Mañas, P ^{[1
]}

Condón, S ^{[1
]}

Raso, J ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet, E-50013 Zaragoza, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 07期

关键词：

PEF; Salmonella; kinetics of inactivation; Weibull; z(PEF);

D O I：

10.1111/j.1365-2621.2003.tb05765.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Inactivation of Salmonella serovar Enteritidis and Salmonella serovar Typhimurium by pulsed electric fields has been investigated. A tertiary model based on the Weibull distribution (n = 0.262) and on a new parameter (z(PEF)), accurately described the kinetics of inactivation of these microorganisms among 15 and 28 kV/cm. In the range of 19 to 28 kV/cm, this model also described previously published data of inactivation of serovar Senftenberg when the n value was set at 0.437. The z(PEF) value for the 3 Salmonella serovars was 15.787 kV/cm. From 19 to 28 kv/cm, the time to inactivate 5 Log(10) cycles of the population of serovar Enteritidis was 2.06 and 2.66 times lower than that to inactivate serovar Typhimurium and serovar Senftenberg, respectively.

引用

页码：2316 / 2320

页数：5

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